Motsuyaki Hamamatsuchō Fujiya
もつ焼き 浜松町ふじ屋 / Hamamatsucho Fujiya
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26 | 27 | 28 | 29 | 30 | 31 | 11/1 |
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An izakaya where you can enjoy fresh offal and exquisite dishes
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For 4,500 yen, a motsu nabe (hot pot) using carefully selected hormone (hormone) shipped directly from the restaurant is included. This course is perfect for New Year's parties, welcome parties, farewell parties, and banquets!
Fujiya's special course. The "meat sashimi" can be tasted only with the freshest meat. The carefully selected food and volume make this course our No. 1 course without a doubt. Please come to our restaurant for New Year's parties, welcome parties, farewell parties, and banquets of a higher rank!
This month's special course is full of volume! You can choose either motsu nabe or mentaiko motsu nabe. The lineup is sure to satisfy you with a variety of popular items including motsu nabe, motsu yaki, and liver sashimi. All-you-can-drink with draft of course *Seating time: 2 hours (LO 30 minutes before)
Available Saturday and Sunday only. Online reservations. Reservations can also be made by phone if you let us know you will be using the room.
Only domestic offal is used. Please enjoy the plump offal. *We ask that you order for at least 2 people.
Only domestic offal is used. Please enjoy the plump offal. *We ask that you order for at least 2 people.
Crunchy texture. Seasoned with ponzu and yuzu pepper for a refreshing taste.
Enjoy the taste of meat that is different from regular meat, with a moderate elasticity.
Prepared to be tender through low-temperature cooking, you can also enjoy the unique texture of the tongue.
Using the thickest part of the stomach. It is very firm and served with homemade vinegar miso for you to enjoy.
Using fresh meat, it is finished with a clear and easy-to-understand salt flavor. Please enjoy the salt-flavored stew of fresh offal, which is different from the mainstream miso-based motsu nikomi.
Chilled stuffed peppers, served with raw peppers. Please enjoy with Tabasco to your liking.
A recommended product where you pour sauce and exceptionally fresh liver onto a hot iron plate on the table and cook it as if simmering. It pairs perfectly with the sauce!
This dish uses sagari grilled to medium rare and is served with a spicy sauce.
Ponzu mixed with stomach
Rice ball made with perilla leaves soaked in soy sauce.
Called red meat and close to fresh meat. It is a muscular part, but it is grilled slowly while melting the sinews to make it tender!
The texture is crunchy and you can fully savor the taste of the meat!
Our restaurant's top recommended menu item. Made with carefully selected liver, you can enjoy its freshness. The characteristic is that it has no peculiar odor and is very tender! Many people who are not fond of liver can still enjoy this product.
The texture is characterized by a crunchy feel of muscle fibers. Fresh hatsu is juicy and plump! It is low in fat and healthy!
The part closest to the prime meat! Moderately fatty and juicy.
Compared to other shops, it is characterized by less odor. Due to the meticulous grilling and processing methods, it has a crispy texture on the outside and a unique smell that is minimal, making it recommended even for those who are not fond of intestines.
It is connected to the shiro part, so the taste is similar, but it is thick and has more hormone fat. In grilled meat, it is called shirokoro.
Uses soft cartilage from the esophagus. The flavor is mild, but it is one of the popular products.
Served with a different cooking method and seasoning than regular liver. Served with plenty of seasoned green onions. Our most popular menu item!
They are packed with ground pork.
A part of the tongue that is the most fatty and tender. A rare cut and the most popular!
The most rare part that can only be taken once per head, allowing only one skewer for two heads! It is very elastic yet soft!
Low in fat and low calorie. Also called upper harami, and the recommended cooking level is medium rare!
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